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PF Chang's Mongolian Beef Copycat
5 from 51 votes

PF Chang's Mongolian Beef Copycat

PF Chang's Mongolian Beef Copycat recipe uses thinly sliced flank steak coated in cornstarch and quickly fried until browned. It's then tossed in a savory-sweet sauce made from soy sauce, brown sugar, garlic, ginger, and sesame oil. Garnished with green onions and optional sesame seeds, it offers tender beef with a glossy, flavorful coating.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5 servings
Calories: 327 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound flank steak thinly sliced across the grain
  • 1/4 cup cornstarch
  • 1 cup vegetable oil
  • 2 green onions thinly sliced on diagonal into 1 inch pieces
Sauce:
  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup water
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced, fresh
  • 2 teaspoons sesame oil or vegetable oil
Optional:
  • 1 teaspoon sesame seeds

Instructions

Prepare the Beef:
    Cup of Yum
  1. Add the sliced flank steak to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
  2. Heat 1 cup of vegetable oil in a large saucepan. Once hot, add the beef and fry until browned and cooked through, about 1-2 minutes. Stir the meat around a little so that it cooks evenly. Transfer the beef to a paper towel-lined plate and discard the oil from the skillet.
Make the Sauce:
  1. In a medium saucepan over low/medium heat, add the oil, followed by the garlic and ginger. Cook and stir for 30 seconds, then whisk in the brown sugar, soy sauce, and water. Cook until slightly thickened, about 5-10 minutes. Set aside.
Add Beef:
  1. Add beef back to the skillet with the sauce mixture and cook over medium heat until the sauce thickens, about 2-3 minutes. Stir in green onions.
  2. Garnish with sesame seeds (optional). Serve immediately over rice.

Notes

  • Choose a high-quality flank steak and slice thinly against the grain for bite-sized, tender pieces.
  • Chill the steak in the freezer for 15-20 minutes before slicing to achieve uniform thin cuts.
  • Use cornstarch rather than flour to coat beef, as it tenderizes by raising meat pH.
  • Cook beef quickly in batches over high heat without overcrowding to keep it tender and crisp.
  • Discard the frying oil after cooking beef to avoid greasy flavors in the sauce.
  • Use fresh garlic and ginger for the best flavor in the sauce.
  • Add green onions and sesame seeds at the end for texture contrast and freshness.
  • Serve immediately after adding sauce to keep the beef from becoming soggy.
  • The sauce can be prepared ahead and stored to save time.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 29g (10%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 1353mg (56%) Potassium 401mg (9%) Fiber 0g (0%) Sugar 21g (42%) Vitamin A 50IU (1%) Vitamin C 0.9mg (1%) Calcium 49mg (5%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 29g 10%
Protein 22g 44%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 1353mg 56%
Potassium 401mg 9%
Fiber 0g 0%
Sugar 21g 42%
Vitamin A 50IU 1%
Vitamin C 0.9mg 1%
Calcium 49mg 5%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.